Cranberry Bath/Vibrant Cranberry Rice
Vibrant and so healthy, and absolutely moreish this Vibrant Cranberry Rice is everything we want for quick meal. Another lovely creation (even if I say so myself) brought to you via Cape Cod Select Cranberries. Well, actually it is brought to you by me. I am however using their beautiful cranberries for this easy dish. In our house, when a recipe is nutritionally strong, and is visually appealing we like to say that it has brains and beauty. This dish packs so much nutrition in every bite, it is almost doing yourself a favor. And of course, it is so good. I made this about 3 times before I was able to photograph it. My husband kept finishing it.
My Vibrant Cranberry Rice Story
The term bath means cooking together in Tamil. These rice dishes are similar to the concept of fried rice often reusing leftover rice. You can also cook the rice in the seasonings from the scratch. This is what I have done here. There are various varieties of naturally tart baths, such as tamarind or lemon rice.
So using the cranberries worked very well. Adding a vibrant color and a beautiful distinct and flavorful sweet tart taste, it fit in perfectly with the simple flavors. Being an original super food, whole cranberries are a nutrient-rich addition to your diet, as they provide important nutrients like manganese, fiber, and vitamins C and E. For a double cranberry effect, pair this with a cranberry and apricot chutney.
This rice comes together with simple spices like toasted mustard seeds and ginger. The golden color is from turmeric. The cranberries that cook into the rice have a delicate gentle tang that is satisfying and gentle.
I love making one pot meals out of dishes like this. So, the addition of a lot of greens and some black beans rounded out the flavors for me. As for the Cranberry People, as in the Cape Cod Select folks, you can find then on Facebook, Instagram, and Twitter. You will find these absolutely wonderful berries here.
The rice works well both on the stove top and the instant pot. You will have both recipe versions here. I cannot believe that we are ending May. Tranquil and peaceful, but life seems so strange still. Everything but does take getting used to. I am more comfortable and habituated with using a mask, it is becoming so much more of a habit than it was a few weeks ago.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group . Of course Instant Indian is a great idea to pick up,right with its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A healthy and easy recipe for cranberry rice. This recipe add color, healthy flavors, and brightness to any table.
Ingredients
- 2 tablespoons olive or coconut oil
- 1 teaspoon mustard seeds
- 1 and 1/2 teaspoons minced ginger
- 8-10 curry leaves (optional)
- 2 tablespoons blanched peanuts
- 1 cup Basmati rice
- 3/4 cup Cape Cod Select Cranberries
- 3/4 teaspoon turmeric
- 1 teaspoon salt or to taste
- 3/4 cup cooked black beans
- 1/4 cup freshly chopped chives (can be any herb of your choice)
- 3 tablespoons chopped cilantro
Instructions
- Place a pot with a tight fitting lid on the fire. Add in the oil and heat for a couple of minutes.
- Add in the mustard seeds, minced ginger, and the curry leaves if using. Stir in the peanuts and toast lightly.
- Stir in the rice and the cranberries. Add in two cups of water. Add in the turmeric and salt. Cover and cook for about 15 to 18 minutes on medium heat.
- Let the rice rest for 5 minutes. Stir in the black beans, chives, and cilantro. Let the flavors settle for 5 minutes. Serve hot or at room temperature.
Notes
Instant Pot Instructions
Turn your instant pot onto saute mode. Add in the oil and allow it to heat for a couple of minutes. Add in the mustard seeds, minced ginger, and the curry leaves if using. Stir in the peanuts and toast lightly. Stir in the rice and the cranberries. Add in one cup of water. Add in the turmeric and salt. Cover and set the instant pot on rice mode and release the pressure after 5 minutes.. Stir in the black beans, chives, and cilantro. Let the flavors settle for 5 minutes. Serve hot or at room temperature.